Correlation of Curtis and Gullett equation for viscosity of non-Newtonian suspensions and Franks and Rinaldi equation for heat transfer coefficients
Department of Chemical Engineering
Master of Science
Salamone, Jerome J.
Mantell, C. L.
Curtis and Gullett (7) developed an equation correlating the effect of velocity, concentration and particle size on apparent viscosity of non-Newtonian water slurries.
The object of this paper was to determine the validity of using the viscosity, as determined by the Curtis-GulLett (7) equation, in predicting the heat transfer coefficient of non-Newtonian fluids, where the suspending medium is something other than pure water . The authors used various concentrations of sugar solutions as the dispersion medium, for the slurries.
A dimensionless equation resembling the flittusBoelter equation with modified exponents and additional dimensionless groups has been developed by J.J. Salamone (14):
Franks and Rinaldi (8) found the magnitude of the exponents to be as follows:
Experimentally determined heat transfer coefficients deviated from the values calculated by the Franks and Rinaldi (8) equation by 16%.
This is what was expected, since the Curtis and Gullett (7) equation is accurate to 14.4%, the authors of this paper feel this equation may be used to obtain the viscosity of a slurry in predicting the magnitude of the heat transfer coefficient.
The authors feel that a sufficient amount of experimental data has been obtained in determining the validity of the Franks and Rinaldi(8) equation for predicting heat transfer coefficients of' non-newtonian fluids, but additional work of a statistical nature is recommended in re-evaluating the exponents of the Franks and Rinaldi(S) equation. in the light of all available data. Closer agreement between experimental and calculated values for heat transfer coefficients would result.
njit-etd1956-001 (75 pages ~ 7,927 KB pdf)
Please complete this Feedback Form to inform us about your experience using this website. It will assist us in better serving your information needs in the future. Thank You!
Created March 9, 2005